HIGH-ALTITUDE ANGEL FOOD CAKE
One 10-inch tube cake
Please read About High-Altitude Cake Baking and About Angel Food Cakes. This recipe is designed for baking at 5,000 to 7,000 feet.
If baking at 10,000 feet, reduce the oven temperature to 350°F. Add 2 tablespoons (15g) flour, ½ teaspoon cream of tartar, and 1 more teaspoon almond or orange extract, if using. Bake for 30 to 35 minutes.
Have all ingredients at room temperature, about 70°F. Preheat the oven to 375°F. Have ready an ungreased 10-inch tube pan.
Sift together and return to the sifter:
- 1 cup plus 2 tablespoons sifted (115g) cake flour
- ½ cup (50g) powdered sugar
Beat in a large bowl, or in a stand mixer with the whisk attachment, until foamy:
- 1 ½ cups (365g) egg whites (about 11 large whites)
- 1 ½ teaspoons cream of tartar
- ½ teaspoon salt
Gradually add and beat on high speed until soft, slightly droopy peaks form:
- ¾ cup (145g) superfine sugar
Fold in:
- 2 teaspoons vanilla
- (1 teaspoon almond or orange extract)
- 2 tablespoons (30g) water
Add the dry ingredients one-quarter at a time, sifting them over the whites and gently folding them in, until no flour is visible. Scoop the batter into the tube pan. Gently run a knife through the batter once to burst any large air bubbles. Bake until a cake tester inserted into the center comes out clean, 25 to 30 minutes.
To cool and unmold, see Angel Food Cake. Top the cake with a little sifted:
- Powdered sugar